Escarole, a member of the endive family, has a characteristic wild bitterness which is most discernable (and best relished!) when eaten raw. When sautéed, however, this bitterness mellows out a bit and the leaves become tender, acquiring an earthy flavor that I simply adore.
Although sautéed escarole makes a delightful side dish, I love to sprinkle it on top of pizza. Here the wilted greens are paired with walnuts, a pungent cave-aged Gruyère and a deliciously light whole-wheat pizza crust. It makes for a savory, satisfying pie that’s perfect on a fall or winter night.
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Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.